Jalapeno Jelly 2

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Get it on Google Play


1 lg. red bell pepper

1 lg. green bell pepper

10 jalapenos (mild to medium) leave seeds

1½ c. white vinegar

½ tsp. salt

6 c. sugar

1 pouch Certo liquid fruit pectin


1. In food processor, finely chop peppers. Put in large pot with vinegar, salt and sugar. Boil for 10 minutes stirring often. Add Certo pouch and boil 1 more minute.

2. Fill canning jars. Water bath for 10 minutes (wait a day or so before serving so the jelly has a change to 'gel'). Makes about 6 half pint jars. Serve with Triscuits (or any cracker) and cream cheese. Also use as a dipping sauce for steak or chicken nuggets.

Bon Appetit!

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